3 egg whites, beaten stiff so theyhold shape in bowl
1 tsp. baking powder
1 c . sugar
1/2 c. nut meats
10 soda crackers, rolled fine
Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving. Serves 6.
2 1/4 lb. tart cooking apples
3/4 c. sugar
1 c. water
2 tbsp. lemon juice
1 c. biscuit mix
1/3 c. milk
1 tbsp. sugar mixed with 1/2 tsp.cinnamon
Pare, core and thinly slice apples.
Place apples in a 12 inch skillet or wide saucepan.
Add 3/4 cup sugar, water and lemon juice and stir well.
In small bowl, stir together the biscuit mix and milk until mix is moistened.
Heat apple mixture to boiling.
Drop dumpling mixture in 6 portions over apples.
Simmer uncovered for 10 minutes.
Sprinkle with cinnamon and sugar.
Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer.
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 c. powdered sugar
Assorted fruits: strawberries, kiwi, grapes, etc.
Form cookie dough into 48 walnut-sized balls.
Place each into greased mini muffin tins.
Dredge tart shaper in powdered sugar and press to spread dough.
Bake at 375 degrees for 10 to 12 minutes.
Remove from oven and re-press. Cool.
Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
